Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Lard; or salad oil 1 tb Garlic powder
1 Cl Garlic; pureed 1 tb Cumin
1 qt Water 1/2 Brown onion
Ranchera roux 1 pn Marjoram; ground
1 c Tomato paste 1 Bell pepper chopped
3 tb Lard; or salad oil 1 pn Basil
2 3/4 tb Chicken base 2 Celery chopped
3 tb Flour; all purpose 1 pn Bay leaf; ground
1/4 tb Salt

1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM
HEAT UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE
TOMATO PASTE, CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE
TOMATO PASTE IS COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON
LOW ABOUT 20 MIN. RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED
SIMMERING, MELT THE LARD IN A SAUCEPAN AND ADD THE FLOUR, STIRRING
CONSTANTLY OVER MED. HEAT UNTIL THE MIXTURE IS LIGHT BROWN (ABOUT 5
MIN.) WHEN THE SAUCE HAS FINISHED SIMMERING, SLOWLY ADD THE ROUX TO
THE SAUCE, WHIPPING CONSTANTLY TO DISSOLVE THE ROUX INTO THE SAUCE
WITHOUT LUMPING. aDD THE VEGETABLES AND RETURN THE SAUCE TO A BOIL.
SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE AND OTHER MEXICAN
DISHES.

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